Lauki ki Muthiye-Vegan Sausage

I would call it a Vegan Sausage. A hand made sausage shaped steamed dish, perfect replacement for its meaty version. You can finish it as a Kebab by grilling it ultimately and I bet it will adorn as a hero of your appetizer platter. Once I tried giving it a tandoori food color and I had to explain my Vegetarian friends that it is just humble Bottle gourd and not chicken.

Use it as a filler to Rolls and Wraps. My mom used to send it with paranthas and it tastes yum even as a cold dish. Take it to picnic, traveling, as it is double cooked (steamed and grilled), it has a long lasting life without refrigeration.

Lets try making it today. Please let me know your difficulty at any stage while executing the recipe. We can together make it work.

Ingredients ( for 4 )

Bottle gourd (large sized)

peeled and finely grated

1

Coarse wheat flour

1 cup

Gram flour

½ cup

Chilli powder

½ tsp

Turmeric powder

½ tsp

whole fennel and coriander seeds

½ tsp each

Ginger (finely chopped or crushed)

1 inch

Green chilli (finely chopped)

1 medium

Baking soda

A generous pinch

Coconut , grated (optional)

As desired

Salt

To taste

Oil

5 tbsp

Mustard seeds

1 tsp

Curry leaves

10-12

White sesame seeds ( optional )

1 tbsp

Method :

Squeeze the grated bottle gourd. For better results, salt the grated bottle gourd and keep aside for 5 minutes, then squeeze – this reduces the water and also seasons the vegetable.

Assemble all together like the picture above and now mix. Knead lightly to incorporate the ingredients.

knead into a soft dough. Let the dough sit for about IO minutes. ( the dough should not be too thin. It should be of medium consistency should not drip from a spoon very easily. I f the dough becomes sticky,add more gram flour to make it soft.)

Shape the dough into thick, long, cylindrical pieces resembling bananas. Apply a bi t of oil on your hands beforehand, to make the shaping easier.

Put i n a steamer for about 20 minutes. Insert a knife or toothpick to check i f they are ready. I f ready, he tooth pick / knife will come out clean. Remove from heat and allow to cool. Slice into roundels.

For the seasoning, heat 2 tbsp oil in a pan and add the mustard seeds. When they splutter, add the curry leaves. Add the steamed roundels and saute until crispy.

Add the sesame seeds (optional) and saute until golden and crisp.

Serve hot, garnished with fresh coriander and grated coconut.

For your reference Lauki:

Bottle gourd

This bottle shaped veggie is Lauki. I suggest to my cooking guests using a Zucchini or Courgette in place of Bottle gourd as it has closest resemblance in terms of texture and flavor.

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Published by Payal Biyani

I am a home cook, a Bed & Breakfast host and also run a Indian Cooking School in Jaipur India. After running successfully my business on my own for three years, I decided to write my recipes and share my knowledge about Indian Cuisine. I dedicate this site to all my guests who encouraged me to share my knowledge to the world. Thank you for your love and support.
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